Hello lovely Lobster and Swan readers, let me introduce myself, my name is Tamzin, I am Jeska’s sister and also the creator of the blog Salad and Sequins. During the month of September I have been taking part in a blogging challenge called Blog-tember organised by the lovely Bailey over on Brave Love, each day she has set us a different blogging challenge and todays was to swap blogs with someone. I thought, who better to swap with then my lovely sister? Which is why I am here and you can find Jes’s post over on my blog.
What am going to blog about? A little while ago I made the most delicious soup. Cooler weather on its way, so I thought this would be the perfect opportunity to share this Autumn soup recipe, which is perfect for the chillier months…..
Vegan Sweet Potato, Carrot and Ginger Soup
1 Tbsp coconut oil
2 red onions, diced
2 gloves garlic, crushed
1 green chilli, diced
1″ fresh ginger, grated
1 large sweet potato, chopped
5 large carrots, peeled and chopped
1Tbsp vegan vegetable and gluten free stock
salt and pepper
a fresh boiled kettle of water
optional basil leaf for decoration!
Set a large pan over a low heat add the coconut oil, once melted add onions, garlic and chilli and cook for 3-5 minutes until softened.
Add the potato and carrots and grated ginger to the pan, stir for a minute or so then pop in the stock and stir for a further minute.
Pour over a kettle full of boiled water (roughly about 1.6L) and season with a little salt and pepper, I never go over board with the seasoning and let who ever is eating the soup add more to their preference.
Turn up the heat and bring the soup to the boil, once it’s bubbling lower the heat back down and simmer for 40 minutes.
Check the veg is soft then take soup off the heat and let it cool for 30 minutes or so before blending.
Enjoy with some crusty bread or some buttered rice cakes.
This soup is lovely and thick but if you prefer a thinner soup then feel free to add a little more water. I love a thick soup I find them perfect for the autumn and winter months and this recipe will make at least 6 bowls so you could keep it in the fridge for quick, go to meals or freeze it in portions for another time. Whats your favourite Autumnal soup?
I hope you have enjoyed reading today and if you would like some similar recipes pop over to Salad and Sequins and say hi, I have lots of Autumnal recipes coming up on the blog over the next few weeks. Have a lovely Thursday and if you try this soup let me know what you think!